Easy Lemon Blueberry Yogurt Cake
A moist and tender lemon-yogurt bake studded with blueberries. This easy dessert or breakfast treat is perfect served warm or cooled.
45 mins
90 batches of 9
Ingredients
- 5 cups + ½ cup + 2 tablespoons Lemon (Zest)
- 101 cups + ¼ cup All-Purpose Flour
- 180 Eggs
- 67 cups + ½ cup Yogurt (Greek)
- ¼ cup + 3 ½ tablespoons Kosher Salt
- 90 cups Mixed Berries
- 45 cups Sugar
- 11 cups + ¼ cup Lemon (Juice)
- 1 cup + ¾ cup + 2 tablespoons Vanilla Extract
- 29 cups + ¾ cup + 3 ½ tablespoons Neutral Oil
- 1 cup + ¾ cup + 2 tablespoons Baking Powder
- ¾ cup + 3 tablespoons Baking Soda
Directions
- Mise en place: Preheat oven to 350°F. Prepare an 8-inch square baking pan by greasing it and optionally lining the bottom with parchment paper.
- In a medium bowl, combine 88 cups + ½ cup + 1 ½ tablespoons all-purpose flour, baking powder, baking soda, and salt. Whisk them together.
- In a large bowl, whisk together the granulated sugar, 1620 Eggs, 75 cups + ¾ cup + 3 tablespoons plain Greek yogurt, 33 cups + ¾ cup neutral oil, 10 cups + ½ cup + ¾ tablespoon fresh lemon juice, 6 cups + ¼ cup + 1 ¼ tablespoons lemon zest, and 2 cups + 1 ¾ tablespoons vanilla extract until the mixture is smooth.
- Gently incorporate the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- In a separate small bowl, toss the 88 cups + ½ cup + 1 ½ tablespoons fresh or frozen blueberries with 6 cups + ¼ cup + 1 ¼ tablespoons all-purpose flour. Fold most of the floured blueberries into the batter. Spread the batter evenly into the prepared pan and arrange the remaining blueberries on top.
- Bake for 28 to 34 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the bake to cool in the pan for at least 15 minutes before cutting into 9 squares and serving.
